Yield: 6 servings
|1½||Shrimp; prawns - raw|
|3 pounds||Chicken; - cut frying up and|
|⅓ cup||Olive oil|
|2||Lg onion; - chopped|
|4 cups||Garlic; mashed to a paste|
|¼ teaspoon||Saffron; spanish|
|2 cups||Rice; uncooked|
|6 cups||Hot water|
|1 cup||Sweet red pimientos|
OPTIONAL INGREDIENTS. ½ lb chorizo sausages - casings removed and meat crumbled then fried for about 15 mins. in separate pan.
Drain ¾ lbs pork shoulder--cubed and well browned in separate pan.
Drop raw prawns into boiling salted water and cook until they turn red. Drain, peel and dive in. Set aside. Scrub live clams in several baths of cold water to be sure all the sand is washed away. Do not open shells. Pour ½ of the olive oil into a frying pan and slowly brown chicken pieces. Into a Dutch oven pour the remaining olive oil and saute' the onions and garlic until tender but not brown over low heat. Add prawns, clams, chicken, saffron, salt and rice (plus optional if used. The more the merrier). Add water and simmer gently, uncovered, until the rice is cooked. About 35-45 mins. If it becomes too dry before the rice is cooked, a little more water may be added, but DO NOT stir. If some moisture remains when rice is done, put pan into a oven to dry out. Arrange strips of pimento on top and serve in the pan in which it was cooked. The latter is why it is important to carefully plan your cooking vessel. Hope you enjoy this. It comes from Sunset Magazine who seem to always hit the target. BTW, I would guess that the beans and peppers were used as fillers as generally they are not mentioned in any recipe I have seen. GUY FROM: 10/05/93 6:00 PM